Entree: Japan – Tohoku – わんこそば ➤ Wanko-soba (Tohoku-style buckwheat noodles served in many small bowls with hot broth and assorted condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) dried soba noodles
- 8 cups (1.9 L) dashi stock (made from kombu and katsuobushi or instant dashi)
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) sake (optional)
- 2 tsp (10 g) granulated sugar
- 4 scallions, thinly sliced
- 1/2 cup (50 g) tenkasu (tempura bits)
- 1/2 cup (25 g) shredded nori or toasted seaweed strips
- 1/2 cup (120 ml) grated daikon radish (optional)
- Wasabi paste, to taste
- Shichimi togarashi (Japanese seven-spice), to taste
- Small bowls for serving (no measurement)

Instructions

1. Make the tsuyu-style hot broth: combine dashi stock, soy sauce, mirin, sake (if using) and sugar in a pot, bring to a gentle simmer, taste and adjust seasoning; keep hot over low heat.
2. Bring a large pot of water to a rolling boil and cook the dried soba according to package instructions until al dente (usually 4–5 minutes); stirring gently to prevent sticking.
3. Drain the cooked soba into a colander and rinse briefly under cold running water to remove excess starch if you prefer; for wanko style some prefer a quick hot rinse—choose according to texture desired—then drain well.
4. Prepare condiments: place sliced scallions, tenkasu, grated daikon, nori strips, wasabi and shichimi in small communal dishes so guests can assemble their preferred toppings.
5. To serve in authentic wanko fashion, ladle a small amount of hot broth into each small individual bowl, place a small bundle of noodles into the bowl and bring to the table; repeat servings as guests finish each small bowl.
6. For a home-party approach, place several small bowls per guest and keep the broth hot; replenish each bowl with a few noodles and hot tsuyu several times so guests can enjoy multiple short servings.
7. Encourage guests to top each bowl as they like with scallions, tenkasu, nori, a dab of wasabi, grated daikon, or a sprinkle of shichimi; pace servings so broth remains hot and noodles are freshly served.
8. When finished, some traditions place a final bowl with a raw quail egg or a light pour of broth as a closing bowl; this is optional—offer it warmed if using.